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Low-Carb Chicken Fajita Skillet

Emily Carter
A fiery, one-skillet vegan fajita dish packed with seasoned “chicken,” sautéed veggies, and zero tortilla drama. Flavorful, fast, and low-carb fabulous.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 250 kcal

Ingredients
  

  • 1 cup vegan chicken strips
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • ½ red onion sliced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp chili powder
  • ¼ tsp garlic powder
  • Salt and pepper to taste
  • Juice of ½ lime
  • Fresh cilantro for garnish

Instructions
 

  • Heat olive oil in a large skillet over medium heat.
  • Add onions and peppers, and sauté until slightly softened, about 5 minutes.
  • Toss in vegan chicken strips and stir well.
  • Sprinkle smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.
  • Cook for another 6–7 minutes until everything is golden and tender.
  • Squeeze lime juice over the top and stir.
  • Garnish with chopped cilantro and serve hot.

Notes

Nutritional Values (Per Serving)

  • Calories: 250
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 18g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 42%
  • Vitamin A: 20%
  • Iron: 15%
  • Magnesium: 12%
  • Folate: 10%

Additional Notes/Tips to Enhance Flavor

  • Add avocado slices if you’re feeling bougie.
  • Want more kick? Throw in a diced jalapeño.
  • Serve in lettuce cups for handheld sass.
  • Drizzle with vegan sour cream if you’re fancy.
  • Leftovers make a killer taco salad topper tomorrow.